Chocolate Sauce
- Ready In:
- 15mins
- Ingredients:
- 2
- Yields:
-
1.5 c.
ingredients
- 198.44 g high quality bittersweet chocolate (do not use chocolate chips)
- 236.59 ml heavy whipping cream
directions
- Coarsely chop the chocolate and place in a stainless steel bowl.
- Heat the cream until scalding, pour over the chocolate.
- Let sit 5 minutes before stirring.
- Stir with a whisk until very smooth.
- Serve sauce warm, or refrigerate for later use.
- This will keep for several weeks in the refrigerator.
- To reheat, just gently heat over a double boiler.
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Reviews
-
This is an excellent recipe. As previously stated, simple and elegant. In my search for a chocolate sauce I was hard pressed to find a recipe that didn't ask for butter, salt, vanilla, water or corn syrup.. basically everything but Chocolate! I used Callebaut Belgian Dessert Chocolate as I consider it to be one of the best. You can also add a bit of Godiva Chocolate Liqor to this sauce for a more sophisticated flavor.
-
When I started browsing for an 'el primo' chocolate sauce recipe I expected there to be lots of steps, multiple ingrediants, double boilers etc etc... This is so easy and is the perfect ratio of cream to chocolate so the sauce comes out kind of fudgy. Thanks for making me look like an expert with so little effort. I served it on good quality vanilla ice cream which I had mixed through with crushed up honeycomb bars. Reaheats really well in the microwave.
RECIPE SUBMITTED BY
P48422
United States